Tamarind duck on mini poppadums
- January 2008
- Makes about 40 poppadums
- Ready in 20 minutes
This tamarind duck and herb salad served on mini poppadums makes a classy canapé recipe – they are perfect for a cocktail party.
- Dairy-free recipes
- 1 tbsp palm sugar or molasses sugar
- 3 tbsp soy sauce
- 1 tbsp tamarind paste or lime juice
- ½ cooked Chinese duck (from a Chinese supermarket, restaurant or takeaway), all skin and bone removed and meat shredded
- 40g beansprouts, trimmed of any brown bits
- ½ cucumber, peeled into thin ribbons
- 3cm piece fresh ginger, cut into matchsticks
- 1 green chilli, deseeded and finely chopped
- Small handful each fresh mint and fresh coriander, shredded
- Pack of mini poppadums (we used Walkers Sensations Lime & Coriander Chutney)
- Combine the palm or molasses sugar, soy sauce and tamarind paste or lime juice in a small jug. Set aside.
- Mix the remaining ingredients, except the poppadums, together in a bowl.
- To serve, toss the dressing into the salad. Pile a teaspoonful onto each poppadum and serve immediately to prevent the poppadums from softening in the dressing.
To get ahead, make up until the end of step 2, then cover and chill, along with the dressing, for up to 4 hours. You can also place the dressed salad in a bowl with the poppadums on the side and allow people to serve themselves.
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